Roasted Poblano Pepper(s)
I got one really large poblano pepper which was sufficient for the tacos and for me to have left overs. I like roasting peppers cause they add a little extra something to almost any dish. Any left overs usually get tossed into a breakfast egg scramble or even mixed with rice
Ingredients
- Poblano pepper(s)
- Oil as needed a high heat oil is best to use here, I used peanut oil
Instructions
- Turn on your broiler (if you have a gas stove, lucky lucky! You can do this on the stove top over the open flame)
- Rub the pepper all over with oil
- Place on a foil lined tray under the broiler and cook till the skin blisters turning occasionally so it cooks evenly.
- Remove from oven when done and pull foil over pepper(s) to cover loosely, this will create some steam which will make removing the skin easier
- When cool enough to handle, peel skin, remove seeds and chop finely.
- Fold into bean puree